Fried Stuffed Risotto

When I make risotto, it is VERY rare that I have any left over. But when I do, these are awesome! You can serve them alone or as a side for chicken or roasted meat.














Fried Stuffed Risotto

Leftover risotto, about 3 cups
1/4 pound fresh mozzarella, cubed
2 cups extra-virgin olive oil
1 egg, beaten
1 cup seasoned bread crumbs
Finely grated Parmesan cheese

Grab a handful of risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your finger and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice. In a deep saucepan, heat the extra-virgin olive oil to 350 degrees. Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, sprinkle with grated Parmesan and serve hot or at room temperature.

Footnotes -It's okay if the risotto you are using is from a recipe, like Sausage and Mushroom Risotto. It will add to flavor of the risotto balls. You can serve spicy tomato sauce with these for dipping.